中空玉米醇溶蛋白/壳聚糖纳米营养递送体系的构建及体外释放机理研究

利用蛋白质和多糖构建递送食品营养成分的纳米载体，是提高营养物质稳定性及生物利用率的重要手段。目前，纳米营养递送体系存在负载率低和突释现象显著等问题，不利于营养物质的有效递送及充分利用。本项目基于玉米醇溶蛋白（zein）的自组装特性，构建中空玉米醇溶蛋白/壳聚糖（Hzein/CS）纳米营养递送体系，深入研究中空结构对提高负载率及缓慢释放客体分子的促进机制。首先，通过牺牲模板法和溶剂-非溶剂相分离法构建Hzein/CS纳米粒子。其次，表征Hzein/CS的形貌结构，分析其性质特征并阐明形成机理。最后，以姜黄素（curcumin）为模型营养成分，构建姜黄素/中空玉米醇溶蛋白/壳聚糖（Cur@Hzein/CS）纳米营养递送体系，探讨Cur@Hzein/CS的负载率和稳定性，揭示其释放机理。本研究为构建纳米营养递送体系提供理论基础，并对纳米技术在食品科学中的运用有重要指导意义。

It is an important means to improve the stability and bioavailability of nutrients by the design and construction of nanoparticles using protein and polysaccharides. So far, the problem of low loading rate and burst release is not conducive to the effective delivery and utilization of nutrients. Base on the particular structure and self-assembly characteristics of zein, the construction of hollow zein/chitosan nanoparticle was put forward, in which the hollow structure could improve the loading rate and slow release of the guest molecules. First of all, hollow zein/chitosan nanoparticles were prepared by sacrifice template method and nonsolvent induce phase separation method. Secondly, solid zein/chitosan nanoparticles as control, the characterization and properties of hollow zein/chitosan nanoparticles were analyzed. Meanwhile, the assembly mechanism was elucidated. Finally, curcumin was used as a model to study the loading rate, stabilization and elucidate the mechanism of the release of nutrients from the hollow zein/chitosan nanoparticle. This project provides a theoretical basis for enriching nano nutrient delivery system, and has important guiding significance for the application of nanotechnology in food science.